Watermelon Granita Inspired By Giorgio Locatelli

Sicily is well known for its arancini and granita, neither of which we got to sample while we were there. We found one gelataria that had granita, but they looked awful – not even the coffee flavoured one enticed me. I decided that I would make my own and chose a watermelon granita as my flavour to experiment with. I have a juicer which would get more use if I had the space, but it was well worth getting down to juice the watermelon. You could purée your watermelon and then pass it through a sieve if you don’t have a juicer. I used the left over watermelon to quench my thirst, and I used the granita to make a vodka cocktail for a hot afternoon cool me down drink.

Have you made your own granita, or tasted some and which flavour do you like best?

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!
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Lovely dessert,especially homemade version..
i just didn’t understand why granita and shorbets is pretty pricey in the restourant???
even it’s easy to made, but not that easy to photograph (in my tropical climates)

I saw a watermelon granita recipe somewhere in a vegan dessert cookbook, involving chocolate as the “seeds.” What a lovely Sicilian dish, I can’t wait for sunshine to come out and Sicily is one of the destinations on my travel wish list.